This hearty heirloom bean and vegetable soup is a comforting blend of rich flavors and rustic textures. Slow-simmered beans, fragrant sage, and tender root vegetables create a nourishing, deeply satisfying dish, while crispy garlic-sage croutons add the perfect crunch. A cozy, wholesome meal for any season!
Butternut Squash Bean Soup
Ingredients
Soup
- 1 lb Tiger Eye or Lina Cisco Bird's Eye beans
- 8 cups water or broth
- 2 bay leaves
- 2 Tbsp salt
- 1/4 cup olive oil
- 1 cup diced onion 1/2 inch
- 1 cup diced carrots 1/2 inch
- 1 cup sliced celery 1/2 inch
- 3 cups butternut squash peeled and diced, 1/2 inch
- 1 tsp dried sage
- 1/8 tsp black pepper
- 1/8 tsp dried red pepper flakes
- 1 tsp honey
Croutons
- 2 cups sourdough bread cubes 1/2 inch, crusts removed
- 2 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried sage
- 1/4 tsp black pepper
Instructions
- Soak the beans overnight or for at least 6 hours in enough cold water to cover. Drain and transfer to a large pot. Add the water and bay leaves. Bring to a boil, reduce the heat, and simmer covered until almost tender, 30-45 minutes. Add 1 Tbsp. of the salt and cook 10 more minutes.
- To make the croutons, preheat the oven to 350. Spread the bread cubes on a baking sheet and bake until golden brown, 5-10 minutes. Transfer the cubes to a large bowl and toss with the garlic, salt, pepper, oil, and sage. Let stand 30 minutes.
- Meanwhile, heat oil in a cast iron skillet over medium heat. Add the onion, carrot, celery, garlic, and sage, and cook until the vegetables have softened but are not colored, about 10 minutes. Add the squash and cook for 10 more minutes. Season with the remaining tablespoon of salt, black pepper, and red pepper. Remove from heat and set aside.
- Spoon 1 cup of the cooked beans and 1/4 cup of their cooking liquid into a blender and puree until smooth. Using a rubber spatula, scrape the puree back into the pot with the rest of the cooked beans and stir.
- Add the vegetables and honey to the pot with the beans, and simmer until the vegetables are completely tender, about 10 more minutes. Taste and adjust the seasoning if desired. Serve the soup in warm bowls topped with the croutons.
